White Wine Vegetable and Herb Soup

Cold winter nights? Try this healthy, filling vegetable soup to warm you up. {Shhhh I’ll tell you a secret: it’s actually rather warm in Anchorage for December. High of 42º! But I’m ready for these cozy winter recipes.} With this recipe you’ll be curled up on the couch in front of the fire in no time. Ripley is snuggled up next to me while I type this blog post, and Georgey is smashing all the presents under the tree HA!

So there are a couple things I LOVE about this soup. It’s packed with vegetables, so it’s healthy. It uses so many leeks which I’m kind of obsessed with. It’s open to interpretation – use any vegetables you want!

Optional and Substitutions:

Stir in parmesan cheese for some added salty deliciousness (non-vegan)

You may substitute chicken broth for vegetable broth if not vegetarian

This recipe makes quite a large pot of soup. It makes approximately 8-10 servings.

Ingredients:

4 carrots, chopped

4-5 celery stalks, chopped

1 large onion, large dice

3 large leeks, 1/2″ thick slice

4-5 red potatoes, cubed

2 cups fresh green beans, sliced on diagonal 1-2″ thick

2 cans cannellini beans (10.5 oz each), drained and rinsed

1 tbsp thyme

1 tbsp parsley

1 cup white wine

9 cups vegetable broth

vegetable oil

Parmesan cheese {optional}

crusty bread {optional}

Directions:

Heat vegetable oil in large soup pot over medium heat. Add all vegetables and stir to coat in oil. Sauté for 5-6 minutes stirring occasionally to evenly cook vegetables. Add thyme, parsley, and cannellini beans then cook for 2-3 minutes. Pour in white wine and simmer for 2 minutes or so before adding vegetable broth. Bring to boil then reduce to simmer for 15 minutes covered.

Serve with crusty bread or stir in some parmesan cheese for non-vegan version.